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Easy Baked Chilean Sea Bass

Prep:12 mins Cook:20 mins Total:32 mins Servings:4 servings

Chilean sea bass fillets (about 6 ounces each)

Kosher salt, to taste

Black pepper, to taste

Creole seasoning (or seasoned salt), to taste

For the Lemon Buerre Blanc:

1/4 cup dry white wine

1 1/2 tablespoons white wine vinegar

1 1/2 tablespoons minced shallots

1 tablespoon lemon juice, or more to taste

1 teaspoon lemon zest

1 tablespoon heavy cream

6 tablespoons cold butter, cut into 1-inch pieces

Lemon wedges, garnish

Preheat the oven to 425 F.

Oil a broiler pan and rack or baking pan with olive oil

Lightly sprinkle the sea bass fillets all over with Kosher salt, pepper, and Creole seasoning. (If the Creole seasoning is salty, omit the Kosher salt.)

Place the Chilean sea bass on the oiled broiler rack, skin-side down

Bake the fish fillets at 425 F for about 15 to 20 minutes depending on the thickness of the fillets. The fish is ready when the temperature reaches 145 F on an instant-read thermometer inserted into the center of a fillet.

While the fish is baking, prepare the lemon buerre blanc sauce.

In a saucepan, combine the dry white wine, white wine vinegar, and minced shallots.

Bring the mixture to a simmer and cook until it has reduced to about 2 tablespoons.

Add the lemon juice, zest, and heavy cream.

Remove the pan from the heat and whisk in 1 piece of the butter.

Set it back over low heat and continue whisking until the butter has almost melted.

Set it back over low heat and continue whisking until the butter has almost melted.

Taste and add salt and pepper, as needed. Whisk until the well blended. If the sauce is too hot or too cold, it can separate, so keep it warm—at least 80 F but no hotter than about 135 F— until serving time.

Arrange the fish on plates with lemon wedges and drizzle with the lemon buerre blanc.

Serve and enjoy!


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